Protein Pancakes with Egg White and Yogurt

Recipe Identity Card

  • 176,1 KCal Calories per serving
  • Easy difficulty
  • Doses for 2 people
  • Preparation 5 minutes
  • Average cost
  • Note 5 minutes for preparation; 10 minutes of cooking

Recipe Category: Protein Recipes / Protein Pancakes with Egg Whites and Yogurt


  • 150 gr of albumen
  • 120 gr of Greek yogurt
  • 45 gr of rice flour
  • 1 pinch of salt
  • a few drops of lemon juice
  • 1/2 teaspoon of baking soda
  • 1-2 tablespoons of extra virgin olive oil for cooking
  • to taste (red fruit jam is fine too) of strawberry jam

Materials Needed

  • No stick pan
  • Bowl
  • Whip
  • Scale weighs food


  • In a bowl, collect the egg whites, add the salt and the Greek yogurt: mix with the whisk and slowly add the rice flour, until any lumps are eliminated.
  • Finally, add half a teaspoon of baking soda and the juice of half a lemon.
  • Heat a non-stick pan: if necessary, add a drizzle of oil to prevent the pancakes from sticking to the surface.
  • When the griddle is hot, pour the batter in spoonfuls, leveling the surface with the back of a spoon.
  • With the help of a spatula, turn the pancake on the plate to finish cooking on the other side.
  • Proceed in this way until all the batter is used up.
  • Serve the egg white pancakes with jam, fruit or maple syrup.

Alice's comment - PersonalCooker

Greek yogurt pancakes are great and super quick to make - you can even make them in the evening and reheat the next day. Perfect to accompany a fruit or jam, they can also be used as a base to prepare a savory breakfast!

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